Pineapple Christmas fruit cake

Pineapple Christmas fruit cake


2 people made this

About this recipe: Ho ho ho! Tis the season to be jolly and so it should be with this simple, last minute, Christmas cake. For those who are a little bit behind with their Christmas organisation pop this in the oven whilst throwing up the Christmas tree...its that easy! This recipe has been handed down through the generations hence why the measurements are in old and new weights. To be honest I've only just got used to decimal currency. This recipe uses light brown sugar as opposed to dark brown sugar which you would find in a rich fruit cake recipe and there is no treacle. So, probably not one for the purists!

DarkChocChick Essex, England, UK

Makes: 1 (20cm) round Christmas cake

  • Cake
  • 280g (10 oz) mixed dried fruit
  • 55g (2 oz) glace cherries, chopped
  • 110g (4 oz) butter
  • 225g (8 oz) light soft brown sugar
  • 1 teaspoon bicarbonate of soda
  • 400g (14 oz) crushed pineapple
  • 225g (8 oz) self raising flour
  • 2 eggs
  • To decorate
  • 2 tablespoons apricot jam, sieved
  • pecan halves
  • glace cherries - red and yellow
  • prunes - ready to eat
  • apricots - ready to eat

Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

  1. Put all cake ingredients except flour and eggs into a saucepan and slowly bring to the boil.
  2. Reduce heat and simmer for 15 minutes, stirring occasionally, and then remove from heat and allow to cool.
  3. Heat oven to 170 C / Gas 3. Grease and line a 3 lb loaf tin or an 8 inch round tin with baking parchment, double lined. Some people will wrap their tins in newspaper to stop cake from burning.
  4. Beat the eggs into the cooled boiled mixture followed by the sifted flour. Spoon into the tin and level off.
  5. Bake for 1 hour, then cover with two layers of foil and bake for a further 50 minutes to 1 hour. Test with a skewer, which will come out clean when inserted into the centre of the cake.
  6. Allow cake to cool completely. Brush the top liberally with some of the jam and arrange the nuts and fruits over top. Brush with more apricot jam and tie a decorative ribbon around the edge.

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